Dietary Red and Processed Meat Intake and Markers of Adiposity and Inflammation: The Multiethnic Cohort Study
Chai W, Morimoto Y, Cooney RV, Franke AA, Shvetsov YB, Le Marchand L, Haiman CA, Kolonel LN, Goodman MT, Maskarinec G
Journal of the American College of Nutrition · 84 citas
Etiquetas de revisión
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Cómo se estudió
- Diseño
- Estudio de cohortes (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación independiente
- Organización sin fines de lucro
- American Institute for Cancer Research
- Universidad u hospital
- University of Southern California
- Organización sin fines de lucro
- World Cancer Research Fund
- Gobierno
- National Cancer Institute
- Gobierno
- NCI NIH HHS
- Subvenciones
- National Cancer Institute (UM1 CA164973); National Cancer Institute (R01CA063464); National Cancer Institute (R37 CA054281); National Cancer Institute (P01 CA168530); National Cancer Institute (P30CA071789); National Cancer Institute (P01 CA033619); National Cancer Institute (P01CA138338); National Cancer Institute (R01 CA054281)
Según 5 financiadores declarados.
Publicación
- Publicado
- 2017-06-19 · J Am Coll Nutr · vol. 36 · número 5 · págs. 378–385
- Editorial
- Taylor & Francis
- Citado
- 112 citas · más que el 96% de estudios similares · 6.0× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 34 trabajos
- Acceso
- Acceso abierto (copia en repositorio)
- Áreas de investigación
- Nutritional Studies and Diet · Regulation of Appetite and Obesity · Adipokines, Inflammation, and Metabolic Diseases
- Palabras clave
- Adiponectin, Medicine, Red meat, Leptin, Body mass index, Internal medicine, Biomarker, Endocrinology, Adipokine, Mediation, Cohort, C-reactive protein, Cohort study, Inflammation, Obesity, Insulin resistance, Biology
- MeSH
- humans, inflammation, diet, cohort studies, meat products, aged, aged, 80 and over, middle aged, female, male, adiposity, red meat, ethnicity
10 autores
- Weiwen Chai🇺🇸 · autor de correspondenciaUniversity of Nebraska–Lincoln
- Yukiko Morimoto🇺🇸University of Hawaiʻi at Mānoa; University of Hawaii System; Cancer Center of Hawaii; University of Hawaii Cancer Center
- Robert V. Cooney🇺🇸University of Hawaiʻi at Mānoa; University of Hawaii System
- Adrian A. Franke🇺🇸University of Hawaiʻi at Mānoa; University of Hawaii System; Cancer Center of Hawaii; University of Hawaii Cancer Center
- Yurii B. Shvetsov🇺🇸University of Hawaiʻi at Mānoa; University of Hawaii System; Cancer Center of Hawaii; University of Hawaii Cancer Center
- Loı̈c Le Marchand🇺🇸University of Hawaiʻi at Mānoa; University of Hawaii System; Cancer Center of Hawaii; University of Hawaii Cancer Center
- Christopher A. Haiman🇺🇸University of Southern California
- Laurence N. Kolonel🇺🇸University of Hawaiʻi at Mānoa; University of Hawaii System; Cancer Center of Hawaii; University of Hawaii Cancer Center
- Marc T. Goodman🇺🇸Cedars-Sinai Medical Center
- Gertraud Maskarinec🇺🇸University of Hawaiʻi at Mānoa; University of Hawaii System; Cancer Center of Hawaii; University of Hawaii Cancer Center
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objective
The potential influence of dietary factors on inflammation is important for cancer prevention. Utilizing data from control participants (312 men, 911 women) in 2 nested case-control studies of cancer within the Multiethnic Cohort, we examined the associations of red and processed meat intake with serum levels of leptin, adiponectin, C-reactive protein (CRP), tumor necrosis factor (TNF)-α, and interleukin (IL)-6 and the mediator effect of body mass index (BMI) on the above associations (if present).
Methods
Multivariable linear models were applied to assess the association between red and processed meat intake at cohort entry and serum biomarker levels measured 9.1 years later after adjusting for covariates and to determine the mediator effect of BMI.
Results
Overall red and processed meat intake was positively associated with serum leptin levels in men (β = 0.180, p = 0.0004) and women (β = 0.167, p 0.05), whereas BMI remained significantly associated with serum leptin (men: β = 3.209, p < 0.0001; women: β = 2.891, p < 0.0001), adiponectin (women: β = -1.085, p < 0.0001), and CRP (women: β = 1.581, p < 0.0001).
Conclusion
The current data suggest that the amount of excess body weight or the degree of adiposity may mediate the relations between dietary red and processed meat intake and serum biomarkers associated with obesity and inflammation.
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